Lemon-Pecan Bread

Peggy Ginn, F.H.S.

  • 3/4 cup butter or margarine, softened
  • 1 1/2 cup sugar
  • 3 egs
  • 2 1/4 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup buttermilk
  • 3/4 cup chopped pecans
  • 1 tsp grated lemon rind

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and lemon rind. Pour batter into a greased and floured 9x5x3 inch loaf pan.

Bake at 350° for 1 hour and 15 to 20 minutes, or until a wooden pick inserted in center come out clean.

Cool in pan 10 minutes. Remove loaf from pan and cool completely.

Yield: 1 loaf.

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